Involtini
Yield: One entrée
Ingredients
- Chicken Breast
- 1 Piece of Bacon Per Breast
- 2 Slices Sliced Provonello
- 1 oz Basil Pesto
- To Taste Parmesan
- 3 oz Heavy Cream
- 3 Bread Chips
- Salt to Taste
- Black Pepper to Taste
Directions
- With a meat tenderizer make the meat as thin as possible to facilitate the cooking process.
- Add bacon, Provonello, pesto and parmesan.
- Roll the chicken onto itself and close it with a skewer. Season with salt and pepper.
- In a pan on medium flame add olive oil and the chicken.
- Sear the chicken all around and remove the skewer.
- Lower the flame and cover the pan to cook throughout the chicken until it reaches 165℉ internally.
- In another pan, on medium flame add heavy cream, pesto and parmesan and reduce the sauce until it starts boiling.
- Lower the flame and add the chicken in the pan with the sauce to toss into it.
- Serve the chicken coated with the pesto sauce.
Bread chips
Directions
- Slice the bread with a slicer, 2mm thickness.
- Coat the bread slices with olive oil, salt, and black pepper.
- Bake the bread for 5 minutes at 480℉ or until golden brown
